These chocolate cookies are reminiscent of Archway's Dutch Cocoa Cookies. In a large bowl, cream together butter and sugar. Add eggs and vanilla extract. Beat for up to 3 minutes, or until mixture looks fluffy. In a separate bowl, sift (or whisk) together the flour, dutch cocoa, baking soda, and salt.
Mix cocoa powder flour, baking soda and salt in small bowl. Slowly add flour mixture to the wet ingredients. Wrap in plastic wrap, parchment paper or better yet, freezer paper, with shiny side towards the dough. Into 2 separate logs, about 2" wide.
These cookies are reminiscent of the popular Archway cookies. They were a favorite of mine growing up. These cookies have no artificial flavors and high fructose corn syrup. And they have that fresh-baked taste. Like for most cookie recipes, you want to use unsalted butter.